Greek Salad With Shaved Fennel Recipes

FENNEL SALAD

Fennel Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

SHAVED FENNEL SALAD

Shaved Fennel Salad image

This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. -William Milton III, Clemson, South Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 large fennel bulb, fronds reserved
1 English cucumber
1 medium Honeycrisp apple
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
2 radishes, thinly sliced

Steps:

With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GREEK SALAD WITH SHAVED FENNEL

Greek Salad With Shaved Fennel image

From Christine Cushing. This is one of her family favourites. The fennel adds a nice crisp texture to the salad.

Provided by StreetChef

Categories Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon dried greek oregano
1/3 cup extra virgin olive oil
salt & pepper
1 pinch cayenne
1 small red onion, thinly sliced
1 cucumber, peeled, seeded and cut into 1/2 inch dice
2 tomatoes, cut into 1/2 inch dice
1 -2 fennel bulb, thinly sliced
1/4 cup black olives, pitted

Steps:

Whisk together lemon juice and apple cider vinegar. Drizzle in the olive oil, stirring until blended. Season the dressing with salt & pepper and oregano. Add pinch of cayenne if desired.
In a large bowl, combine the onions, cucumbers, red pepper, tomatoes, fennel and olives. (Fennel can be sliced thin using a mandolin) Toss with the dressing.

Nutrition Facts : Calories 146.7, Fat 12.8, SaturatedFat 1.8, Sodium 65.5, Carbohydrate 8.3, Fiber 2.5, Sugar 2.6, Protein 1.4

FENNEL AND GREENS SALAD

Fennel and Greens Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup fresh orange juice (1 orange)
3 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon minced red onion or shallot
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb)
1 cup thinly sliced breakfast radishes
2 oranges, cut into supremes
1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula
1/2 cup roughly chopped roasted, salted pistachios
1/4 cup roughly chopped pitted Castelvetrano olives
Kosher salt and freshly ground black pepper

Steps:

For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.

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